A true cornucopia, The New Oxford Book of Food Plants overflows with information and is packed with beautiful, hand-painted illustrations of the worlds food plants. In an oversized format with alternating full-page color plates, readers will find a feast of facts about cereals, sugar crops, oil seeds, nuts, legumes, fruits, vegetables, spices, herbs, sea-weeds, mushrooms, wild food plants, and much more. This new edition is fully updated with the latest nutritional research, as well as beautiful new illustrations and descriptions of many exotic edible plants that have only recently found their way into our markets and onto our kitchen tables. This is the most comprehensiveand most appealing reference book available on the many edible plants we grow in our gardens, buy in our shops, and eat with great relish. For example, readers will find authoritative coverage of fruit worldwide, both the varieties we commonly find at our local food stand (apples, oranges, strawberries, kiwi, bananas), and some we do not ordinarily see (mangosteen, manzanilla, marang, tamarind, or whortleberry). Entries typically discuss the source and history of a plant, how it is prepared for market, and how it is used as food. And in addition to covering everything from seaweeds to tropical root crops, the editor has included a glossary of botanical terms, a section on nutrition and health, nutrition tables, a list of recommended readings, and an index. With marvelous illustrations and a wealth of nutritional, historical, and other information, The New Oxford Book of Food Plants belongs on the shelf of everyone who loves to garden, to cook, and to eat healthily.
Author(s): John Vaughan, Catherine Geissler
Edition: 2
Year: 2009
Language: English
Pages: 249
Palm hearts......Page 12
S......Page 18
W......Page 19
C......Page 22
F......Page 23
L......Page 24
P......Page 25
T......Page 26
V......Page 27
Introduction......Page 28
Durum wheat......Page 37
Teff......Page 39
GRAIN CROPS: Rye, oats, barley, triticale......Page 41
Maize types......Page 43
American wild rice......Page 45
Other millets......Page 47
Japanese millet......Page 49
PSEUDO-CEREALS: Buckwheat and quinoa......Page 51
Sugar-beet......Page 53
Sugar maple......Page 55
Peach palm......Page 57
OILSEEDS AND FRUITS: Coconut palm......Page 59
OILSEEDS AND FRUITS: Oil palm......Page 61
OILSEEDS AND FRUITS: Olive, sesame, peanuts......Page 63
Rape......Page 65
Niger......Page 67
Almond......Page 69
Pecan......Page 71
Australian chestnut......Page 73
Chinese water-chestnut......Page 75
Other tropical legumes......Page 77
Mung bean......Page 79
French bean......Page 81
Jack bean......Page 83
Lentil......Page 85
Lablab......Page 87
Cluster bean......Page 89
APPLES (1) Crab apples and apple origin......Page 91
APPLES (2) Historical cultivars......Page 93
APPLES (3) Cultivars through the season......Page 95
APPLES (4) Cultivars of flavour and quality......Page 97
APPLES (5) Modern cultivars......Page 99
PEARS (1)......Page 101
PEARS (2)......Page 103
CIDER APPLES AND PERRY PEARS......Page 105
Rowan......Page 107
Bird cherries......Page 109
PLUMS (1) Sloe, bullace, damson, gage......Page 111
PLUMS (2) Cooking cultivars......Page 113
PLUMS (3) Dessert cultivars......Page 115
Apricot......Page 117
Cultivated strawberries......Page 119
Wineberry......Page 121
Boysenberry......Page 123
American gooseberry......Page 125
Strawberry tree......Page 127
Lemon......Page 129
Mandarin or tangerine......Page 131
Ugli......Page 133
Vitis vinifera......Page 135
GRAPES (2)......Page 137
Strawberry guava......Page 14
Pomegranate......Page 139
Soncoya......Page 141
Guava......Page 143
Mangosteen......Page 145
Akee......Page 147
Pineapple guava......Page 149
Loquat......Page 151
DATE AND PALMYRA PALMS......Page 153
BANANA......Page 155
KIWIFRUIT AND PRICKLY PEAR......Page 157
Dandelion......Page 159
Carob......Page 161
Cola nut......Page 163
Avocado pear......Page 165
CUCUMBERS AND GHERKINS......Page 167
Ogen melon......Page 169
Other tropical cucurbitaceae......Page 171
Chayote......Page 173
Cucurbita ficifolia......Page 175
Tree tomato or tamarillo......Page 177
Tomatillo......Page 179
Other pepper-like plants......Page 181
Cardamoms......Page 183
Fenugreek......Page 185
Grains of paradise......Page 187
Horse-radish......Page 189
Other plants with similar uses......Page 191
Fennel......Page 193
Lemon thyme......Page 195
Lemon balm......Page 197
Wild chamomile......Page 199
Coriander......Page 201
Florence or florentine fennel......Page 203
Chicory......Page 205
Rocket......Page 207
Garland chrysanthemum......Page 209
Chinese kale......Page 211
'Flower cabbages'......Page 213
Kohlrabi......Page 215
Purslane......Page 217
Bamboo shoots......Page 219
Red sorrel......Page 221
Welsh onion......Page 223
Rakkyo......Page 225
Radish......Page 227
Salsify......Page 229
Turnip-rooted chervil......Page 231
POTATO......Page 233
Chinese artichoke......Page 235
Tannia......Page 237
Yam-bean......Page 239
Other seaweeds......Page 241
Giant puff-ball......Page 243
Parasol mushroom......Page 17
Sorrel......Page 245
Food components......Page 247
Effects of processing and storage......Page 256
Sources of information about national diets......Page 258
Recommended intakes......Page 259
Nutrition tables......Page 260
RECOMMENDED READING......Page 272
B......Page 274
C......Page 275
G......Page 276
M......Page 277
P......Page 278
S......Page 279
Z......Page 280
F......Page 282
S......Page 283
Z......Page 284
